Kimchi Fried Rice (Soy-Free)

Ingredients

• 4 cups Cooked rice (day-old preferred)
• 1.5 cups Soy-free kimchi, chopped
• 3 tbsp Coconut aminos
• 2 tbsp Avocado oil
• 0.5 medium Onion, chopped
• 2 cloves Garlic, minced
• 0.5 cup Carrot, diced
• 4 large Egg
• 1 tsp Sesame oil
• 2 stalks Green onions, chopped

Instructions

1. 1Heat the 2 tbsp of avocado oil in a large skillet or wok (such as a 12-inch skillet) over medium heat (approximately 300-325°F / 150-160°C). Add the 0.5 medium chopped onion, 2 minced cloves of garlic, and 0.5 cup diced carrot to the hot oil. Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften slightly.
2. 2Add the 1.5 cups of chopped soy-free kimchi to the skillet with the vegetables. Continue to cook for another 2-3 minutes, stirring frequently, allowing the kimchi to warm through and its flavors to meld with the other ingredients.
3. 3Add the 4 cups of cooked rice and 3 tbsp of coconut aminos to the skillet. Stir-fry for 5-7 minutes, using your spatula to break up any clumps of rice, until the rice is thoroughly heated through, well combined with all ingredients, and slightly toasted.
4. 4While the rice is stir-frying, heat a separate small pan (such as an 8-inch non-stick skillet) over medium heat (approximately 300-325°F / 150-160°C). Crack the 4 large eggs into the hot pan and fry them to your desired doneness; cook until the whites are set and the yolks reach your preferred consistency.
5. 5Remove the kimchi fried rice from the heat. Drizzle the 1 tsp of sesame oil evenly over the fried rice, then stir it in gently. Divide the kimchi fried rice among four serving plates, topping each portion with one of the fried 4 large eggs and garnishing with the 2 stalks of chopped green onions.

Substitutions

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